Resource Efficient Innovations Database (REID)

Edible coatings extend the shelf life of strawberries

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Edible coatings extend the shelf life of strawberries
Research work finds that edible starch-based coatings can significantly extend shelf life of strawberries.
In Development – The research has so far been confined to the lab.

Product Waste Reduction, Shelf life extension

Product Categories

Relevant Materials
Not Applicable

Relevant Packaging Formats
Not Applicable

Supply Chain Phase


Strawberries are a highly perishable fruit susceptible to spoilage caused by yeast and mould growth. Existing methods used to control deterioration and enhance shelf life include storage in cold modified atmospheres. However, this can affect taste, causing an off-flavour.

Research in Brazil has found that edible Cassava starch-based coatings can extend the shelf life of strawberries from nine to twelve days. The research found that the coating could guard against microbial spoilage without affecting taste and appearance. In the experiemental work, the coating was effective in reducing weight loss, mechanical property loss and respiration of minimally processed strawberries stored for 15 days at 5C. No significant effects were observed on colour, soluble solids, pH and titrable acidity of the coated strawberries.
Cassava starch is currently seldom used as a coating in the food industry, and therefore can potentially be obtained at a lower cost than starch from other sources.
The research has been completed at the University of Campinas in Brazil.
The content in this entry has been obtained from publicly available information sources only (e.g. press releases, website and trade press articles) and is subject to completion of a validation process with the technology supplier.

Potential Benefits

Strawberries are an extremely popular fruit, but they are highly susceptible to deterioration. By extending the shelf life of strawberries this technology could help to reduce the occurrence of waste product arising in the supply chain and in the home.

Intellectual Property

The research work has been undertaken at the University of Campinas in Brazil, and is published in the research paper:
Lorena Costa Garcia, Leila Mendes Pereira, Claire I G DeLuca Sarantopoulos and Miriam Dupas Hubinger (2011) “Effect of Antimicrobial Starch Edible Coating on Shelf Life of Fresh Strawberries”, Packaging Technology and Science; v. 25, n. 7, p. 413-425, NOV 2012.

Consultant View

This is one of many different technologies currently being researched and developed which aim to control fruit and vegetable ripening processes. Readers interested in this field should search the database for other relevant entries. Technologies featured include active packaging solutions, ethylene gas release technologies, x-ray irradiation, breathable films and many others. Other research work into edible coatings is also featured in REID. To find some of these, try searching the database using the search term "Fruit and veg".

Contacts and Further Information

Miriam Dupas Hubinger
Faculty of Food Engineering,
University of Campinas,
P.O. Box 6121, Campinas,
SP, 13083–862,

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